Greetings from the Willamette Valley

2014 Vintage Report and Tasting Notes

The Essence of Pinot Noir”

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Winemaking

  • Ripe grapes are destemmed, crushed and inoculated with various strains of cultured yeast to maximize complexity, after cold soaking.
  • Daily gentle punchdowns are used to extract optimal flavor and color and minimize harsh tannins. The punchdowns can vary by block, tank and day of fermentation. Every ferment is tasted daily to evaluate the evolution of tannins, modify extraction techniques and find the right moment to drain the wine off the skins.
  • The “777” is aged for 12 months in various types of French oak barrels. The “Le Terre Foss” sis aged 14 months in French oak, utilizing the same barrel regimen.

2014 “777” Pinot Noir

The “777” possesses a deep ruby color, in addition to a fragrant bouquet of ripe black fruit, including blackberries, black cherries and plums. The “777” is the more “masculine” of the two offerings, being slightly more full-bodied. This elegant wine should age well for eight to ten years and is noted for its long, velvety finish. Very complex in structure, the notes of plums, figs and black currants, offer up a vibrant, unctuously-textured effort.

2014 “Le Terre Foss” Pinot Noir

The “Le Terre Foss’” hallmark is its rich red fruit of strawberries, red cherries, raspberries, rose pedal, plum and damp earth and spice; seemingly, always with hints of roasted meats and mushrooms. It is medium in color and the more “feminine” of the offerings. Like its sibling, the “Le Terre Foss” should age well for eight to ten years and is also noted for its long, lingering finish. All of this, results in a remarkably Burgundian style wine.